Preheat broiler, and place a rack six inches below the heating element. Season ribs liberally with S&P and broil for 5 minutes on each side. Then stack them on their ends in a slow cooker. I have a small slow cooker, so 2 pounds of ribs fit snuggly. You can cook more ribs in a traditionally sized slow cooker. Combine the pear, coconut aminos, garlic, scallions, fish sauce, and vinegar in a blender and puree until smooth. Pour the sauce and the chicken broth over the ribs in the slow cooker, and cook on low for ~9 hours. When finished, remove the meat and let the broth settle. The fat layer will come to the top. This can be skimmed off and frozen for later cooking. I added some arrowroot powder to the broth to thicken it a bit. Serve over mashed cauliflower “rice” with fresh chopped cilantro.